Zinfandel Pot Roast
Zinfandel Pot Roast
1. For roast, preheat oven to 300 degrees. Tie meat into neat, snug shape with kitchen string (tie once lengthwise, then crosswise at 2- to 3-inch intervals). Season meat well with salt and pepper.
2. Add oil to large Dutch oven or heavy-bottomed 5-quart pot set over medium heat. Add meat, turning to brown on each side, about 18 minutes total. Remove meat and set aside on large plate that will collect juices. If charred bits remain in pot, remove with damp paper towel, but leave behind any tasty-looking drippings.
3. Return pot to medium-high heat and add onion, carrot, celery and garlic. Season lightly with salt and pepper. Cook, stirring often, until just starting to brown, about 5 minutes. Pour in wine, scrape pan bottom with wooden spoon to loosen any brown bits, and boil to reduce wine by half, about 6 minutes. Add broth, return to boil and boil to reduce by 1/3, another 5 minutes. Return meat to pot; add sage, parsley and peppercorns. Cover with piece of parchment paper, pressing down so it nearly touches meat and edges overhang pot by about 1 inch. Cover with lid and place in lower third of preheated oven. Braise until fork-tender, about 3 hours. Check under lid after first 10-15 minutes to ensure that liquid isn’t simmering too vigorously; if it is, lower heat 10-15 degrees.
4. Remove pot from oven and place meat on platter to catch juices; cover loosely with aluminum foil. Strain cooking liquid into medium saucepan, pushing solids into strainer to extract juices. Discard contents of strainer. Let liquid settle, then spoon off and discard fat on top. Measure 1/2 cup juices for glazing carrots and set aside remaining sauce.
5. For glazed vegetables, heat oil and butter in large deep skillet over medium-high heat. When quite hot, add carrots (or carrots and parsnips). Season with salt and pepper. Cook briskly, shaking pan handle or stirring, until lightly glazed and browned in spots, about 8 minutes. Add 1/2 cup braising liquid and partially cover reduce heat to medium and simmer until tender but not mushy, about 6 minutes. Uncover and increase heat to medium-high. Bring to boil and add vinegar, sugar, sage and parsley. Cook until liquid is reduced to a glaze, about 1 minute. Taste and adjust seasoning.
6. Heat remaining cooking juices over medium-high heat; boil 1-2 minutes. Remove string from meat. Slice meat and arrange on platter. Surround with vegetables. Spoon some juices over meat and pass remaining juice at table. Serve immediately.
1 (3 1/2 – 4 pounds) bison chuck roast
Course salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 garlic cloves, peeled and smashed
1 cup Zinfandel or robust dry red wine
1 cup beef broth
3 large (3-4inch) leafy fresh sage springs
2-3 sprigs-leaf (Italian) parsley
8-10 black peppercorns
Vegetables and Garnish:
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 1/2 pounds small to medium carrots, or 3/4 pound each carrots and parsnips, peeled and cut into sticks
1 tablespoon red wine vinegar
Pinch of sugar
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped flat-leaf parsley
- Date: 3.56 pm, 8 November 2015
- Category: Entrées